There are concepts that could struggle here on US soil, but we love look of this new shop in Japan, Akomeya, which is striving to protect rice culture and keep the East in the East.
“In modern Japan, food culture is simple, yet full of meaning,” says Kaoru Shindo, a director. “This store focuses on the heart of that food culture—namely, rice.”
The website is worth a visit, as they sport some very cool and different gear.
Inc. magazine hones in on removing one’s “self” from ones business. As they report, start-ups usually require a motivated, dynamic entrepreneur to create a successful, sustainable business. But once a business exists and is growing, it’s often more useful to take the entrepreneurial personality out of the business.
Like “The Minimalist,” Mark Bittman’s original column in the New York Times which ended a few years ago, the word “Flexitarian” says much, at least to those who a hip to culinary buzzwords. His new column, “The Flexitarian“, launched this week, and will speak to changing perceptions of health and wellness.
He writes, “Things are changing, and fast. Only 5 percent of Americans define themselves as vegan or vegetarian, but almost everyone believes he needs to eat better. What does “better” mean? Much less junk, fewer animal products and more veggies. Could not be simpler. But it could be easier. I’ll attempt to make it so here… I hope these recipes demonstrate the general goal of The Flexitarian, which will be to marry the burning question “What should I be eating?” with another: “How do I cook it?”
Smith Street restaurateur Kerry Diamond is launching a magazine next month, Cherry Bombe, which will feature “women and food” as the subject. They’ve just met their Kickstarter goal, and have what sounds like a fantastic first issue laid out.
The city of Chicago is calling on concessions at its two major airports to adopt several environmentally friendly standards at all of their on-site restaurants by the end of 2013.
The Chicago Department of Aviation released its Green Concessions Policy and a complementary Guide to Green Concessions Operations on Monday in honor of Earth Day. Over the next several months, the department will train the concessions at O’Hare International Airport and Midway International Airport to ensure they are ready to comply with the new policy.
A big congratulations to our good friends at Equator Coffee & Tea in San Rafael, California, who took first place in this year’s Roasters Choice Competition. Bags of their winning coffee, the Cerro Azul Geisha AAA, area available via pre-order.
The Vermont Food System Atlas is scheduled to open in May. Farmers, food-production businesses, specialty food producers, educational institutions, nonprofit organizations and state entities will soon have access to a one-stop web portal searchable by people and places, region, keyword and food system categories to connect with one another and build economic partnerships based on production, distribution, marketing and outreach goals, reports The Montpelier Bridge.
“Your ultimate dream, your ultimate goal…so close, just within your grasp, can disappear.”
Thomas Keller gives a heartwarming interview at Stanford Business School discussing his past endeavors, development as a chef, and why and how he’s chosen to expand.
Watch the video : “Chef Thomas Keller on Bouncing Back From Setbacks”
New York Magazine’s Adam Platt talks with The Omnivore’s Dilemma author Michael Pollan. Since 2006, Pollan has paved the way for conscientious consumers. His new book, Cooked, will be released in a couple of weeks. Here he talks to Adam Platt about his food loves and loathes, and as always, gives us some to grow on.
Leaf, a fast-growing provider of POS systems, business intelligence and customer loyalty platforms, has announced its latest solution: Leaf for Quick Serve. The tablet-based POS gives operators a cost-effective alternative to traditional POS, one that also increases visibility into their business through sophisticated, user-friendly analytics and an improved customer experience.
New features include:
One plus of this proprietary system? A one-tablet system is $50 per month, additional tablets are $250.
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